Method

If using dried chickpeas: cook soaked chickpeas in fresh water until very soft — they should squash between your fingers with almost no resistance. Add 1 tsp baking soda to the cooking water to help soften them. Reserve 100 ml of the cooking liquid.
About 5 min
For ultra-smooth hummus, peel the individual chickpea skins: rub them between your hands and the skins float off (tedious but worthwhile for restaurant quality). Save a few cooked chickpeas for garnish.
About 14 min
In a food processor, blend tahini, lemon juice, garlic, cumin and salt for 2 minutes until the tahini turns light and fluffy — it almost whitens.
About 14 min
Add the warm, peeled chickpeas. Blend for 4–5 minutes continuously, adding ice water tablespoon by tablespoon, until the hummus is silky smooth, pale and airy. Taste and add more lemon juice or salt as needed. The hummus should taste bright, nutty and lemony.
About 14 min
Transfer to a flat plate or bowl. Using the back of a spoon, make a large spiral dip in the centre. Pour olive oil into the well. Dust with paprika, top with whole chickpeas and parsley. Serve with warm pita. Best consumed the same day.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, sesame